Recipe by Andrew Zimmern

So a few weeks ago, our Andrew was working the market and actually got to chat with Andrew Zimmern while he was filming at the market.  Cool as a cucumber, our Andrew, said it was “no big deal, just another one of those TV chefs”.  Their Dad would be so proud.  So I couldn’t resist including this recipe.

2 1/4 lb Cucumber, halved and seeded 1/2 cup finely diced, the rest coarsely chopped 

1 1/2 cups plain Greek Yogurt

3 TB fresh Lemon Juice

1 small Shallot, chopped

1 clove Garlic

1/3 cup loosely packed Dill

1/4 cup loosely packed Parsley

2 TB loosely packed Tarragon

1/2 cup Olive Oil, plus more for drizzling

Salt and freshly ground White Pepper 

1/2 Red Onion, finely chopped


In a blender, combine the chopped cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and the 1/4 cup olive oil.  Blend until smooth.  Season with salt and white pepper, cover and refrigerate for at least 8 hours or overnight.  Season the soup again just before serving.  Pour the soup into bowls.  Garnish with the finely diced cucumber and red onion and drizzle with a little olive oil and serve.